Sevillian Method
The olives produced through this method, with their typical saltiness, are ideal for aperitifs.
1
Harvest
2
Selection by quality and size
3
Washing
4
Removing the natural bitter taste
5
Fermentation in brine (2-4 months)
6
Olives are pitted
7
Transfer to factory
8
Washing
9
Adding of oil or condiments
10
Packing
11
Labeling